Food Preparation Of Chocolate And Its Effects On The World

Introduction A resource is a source of support, aid, or supply that can easily be accessed when needed. Chocolate is a sweet, usually brown, food preparation of cacao seeds. It is made in the form of a liquid paste, a block, or used as a flavouring ingredient in other foods. Cacao has been used by many cultures for the last three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya with evidence of chocolate beverages dating back to 1900 BC. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavour. Chocolate has been suspected of having aphrodisiac properties: the Aztecs thought it invigorated man and made women uninhibited. Consistent with this, tryptophan is found in†¦show more content†¦However, due to the dry highlands of Central Mexico, cacao beans could not be grown. As a result, the Aztecs traded with the Mayans for cacao beans, the beans were so valuable that they were used for currency as well. Extraction Chocolate is made from cacao beans found on cacao trees which grow wild in the Amazon, South and Central America, as well as the Caribbean and Africa. The process begins with harvesting, ripe cocoa pods are harvested every year. The harvest times vary from region to region but the process of turning it into chocolate begins immediately. The pods are cut open and the white pulp containing the cocoa beans is taken out. The pods and pulp are placed into large wooden containers, at this point the pulp is allowed to ferment for five to seven days. During the process, the beans are turned to help them ferment more evenly. This is the first stage in developing the flavour of the chocolate and part of the reason why a farmer can have a direct impact on the quality of the finished chocolate. After the fermentation, next comes the drying of the beans. This is usually done by spreading them out into a single layer in the sun. Most beans are put into sacks and take around the world after drying, so in order to prevent mold from growing on the beans, it is important that they are completely dry at this point. The next step is roasting. This is done by the chocolate maker rather than the farmer. A few chocolate